EN
EN
High Liner Foodservice
Nashville Hot Honey Battercrisp Shrimp Salad
Serves: 4
Serves: 4 
Ingredients
Preparation
Main Ingredients:
- 20 ea Battercrisp Shrimp
- 6 cup Mesclun Mix
- 1 cup Pea Shoots
- 1/2 cup Red Onion, sliced
- 1/2 cup Carrots, julienne
- 1/2 cup Radish, Julienne
- 1/4 cup Sliced Almonds
For the Hot Honey Sauce:
- 1/2 cup Honey
- 1 tbsp Lemon, juice
- 1 tbsp Hot Sauce
- 1 tsp Crushed Red Pepper
- 1/2 tsp Kosher Salt
For the Lemon Herb Dressing:
- 1/4 cup Lemon, juice
- 2 tbsp White Wine Vinegar
- 2 ea Garlic
- 1 ea Shallot, minced
- 2 tbsp Dijon Mustard
- 2 tbsp Honey
- 2/3 cup Vegetable Oil
- 1/4 cup Fresh Herbs parsley, chives, tarragon, mint, basil etc.
- to taste Salt And Pepper
- For the Lemon Herb Dressing: Add the lemon juice, vinegar, garlic, shallots, honey and mustard to the bowl of a blender or food processor. Blend on med-high for 1 minute. With the machine running, slowly drizzle in the vegetable oil to create an emulsified dressing. Stir in the fresh herbs and season with salt and pepper if desired. Reserve.
- For the Hot Honey Sauce: In a small pot gently heat all of the ingredients of a medium settings. Warm through just enough to dissolve salt and create a homogenous honey sauce. Reserve warm.
- Preparing shrimp: To Deep Fry: Preheat fryer to 350°F and fry for about 2½-3 minutes. Note: Cook to an internal temperature of 155°F minimum.
- While the Shrimp cooks gather the mesclun mix, pea shoots, onions, carrots, radish and almonds. Toss together in a small bowl and divide equally amongst four plates.
- Add approximately 1/4 cup of dressing to four ramekins and serve along side the salad.
- Add the fully cooked shrimp to a bowl along with enough Hot Honey Sauce to fully coat generously. Toss the shrimp well and divide equally amongst the four salads.
